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Eggs
Sardou
| 2 egg yolks
dash Tabasco dash lemon juice 6 oz. butter, melted salt to taste 1½ cups creamed spinach (frozen is okay) 8 artichoke hearts 4 eggs, poached Whip the egg yolks, Tabasco, and lemon
juice in a metal mixing bowl. Place the bowl over steaming water. Cook
for 1½ minutes, stirring constantly. Remove from the steam. Slowly
whisk in the butter. Season. Set aside. Heat the creamed spinach. Place
equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg.
Finish with the sauce. Serve immediately. Serves 4
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